You might be thinking that this recipe is a little different from the others on this blog. You would be right.
It just so happens that I am married to a man who likes eating healthy food most of the time but also likes to treat himself to something sweet every now and then.
And when that every now and then is his birthday, well, you can’t really say no. When I asked my husband what cake he would like for his birthday this year, he said he didn’t really mind as long as it had peanut butter chips and Heath Bits O’ Brickle (i.e. toffee bits which we bought in the US over our Christmas break and I haven’t had the time to use yet). Haha… challenge accepted!
Knowing hubby is a big child at heart, I stopped my search as soon as I have come across this recipe from Peas and Crayons. A giant birthday cookie was perfect. Plenty of peanut butter chips included and more peanut butter in the icing. Yes!
But, how about Heath Bits O’Brickle? Well, of course you need to have ice cream with your cake. I made maple syrup ice cream based on a Ben & Jerry’s sweet base 1 recipe. If you haven’t made it before, check out this book. It’s my absolute go to which I have used over and over again (and I have many others). Maple ice cream base with a few handfuls of the toffee bits and, voila, challenge won!
How come your cookie cake looks different to the original?
Good question. I assume it’s because my baking tin was slightly smaller than the one used by Peas and Crayons as my birthday cookie is definitely fattier, although I followed the recipe closely.
I also added, aided by the twins, more chocolate chip cookies on the top because we wanted them to show on the top when the cookie cake was done. The extra chocolate can of course be omitted but we love the look and it was nice for the kids to help out with their Daddy’s birthday cake.
It’s not like my husband minded a fattier, more chocolatey cookie.
How about the frosting?
I frosted my cake with peanut butter icing only (you’ll see the original recipe uses both chocolate peanut butter frosting and peanut butter frosting); firstly, because of the extra chocolate already in the cookie itself but also because lately, hubby is more of a peanut butter lover than a chocolate lover – it’s really up to your personal preference.
Despite being a little thicker than the original, we loved it. The flavour of the cake itself is wonderful and the frosting is honestly to die for!
Leave me a comment if you’ve made this recipe!
As noted above, I used a recipe from Peas and Crayons with minimal changes. You can find the original recipe here.
Giant cookie birthday cake
- Electric hand mixer or a stand mixer
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar
- 1/4 cup caster sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups unbleached all-purpose flour
- 2 tsp cornflour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup bittersweet or semi-sweet chocolate chips, plus extra for decorating
- 1/4 cup peanut butter baking chips
Peanut butter frosting
- 2 tbsp butter (softened)
- 2-3 tbsp peanut butter
- 1 cup icing sugar
- 1-2 tbsp milk
- Pre-heat your oven to 180C.
- Line a 23 to 25 cm springform cake tin with baking paper and set aside.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric hand mixer until well mixed and creamy.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate.
- In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- Once your dough is mixed, fold in chocolate and peanut butter chips.
- Press your dough into the prepared baking tin and decorate with extra chocolate chips, if using.
- Bake on the center rack of the oven for 18-22 minutes. Try baking for 20 minutes if you like a softer center. Once your cookie cake has finished baking, flip your oven to grill on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection. Turn off broiler and remove from oven with mitts.
- Allow cookie cake to cool fully before icing.
Peanut butter frosting
- To make the peanut butter frosting, use an electric hand mixer to whip softened butter with peanut butter in a medium bowl. Slowly sprinkle in powdered sugar and add milk to thin the frosting as needed.
- Pipe frosting onto the cake with a large piping tip, when the cake is cool.
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